Spicy Hungarian Sausage Goulash (Lecso)🇭🇺

Instructions

1. Cook the sausage:
   • In a large pot or deep skillet, heat the oil over medium heat.
   • Add the sausage slices and brown them slightly on all sides. Remove and set aside.
2. Sauté vegetables:
   • In the same pot, add the chopped onion and sauté until translucent.
   • Add garlic and cook for 30 seconds until fragrant.
3. Add peppers and tomatoes:
   • Stir in the bell peppers and cook for 5–6 minutes until slightly softened.
   • Add the chopped tomatoes and cook for another 3–4 minutes.
4. Season with paprika:
   • Remove the pot from the heat briefly and stir in the sweet paprika (and hot paprika if using) — this preserves the vibrant color and flavor.
5. Simmer:
   • Return the sausage to the pot.
   • Pour in water or broth, season with salt and pepper.
   • Cover and simmer on low heat for 20–25 minutes until peppers are tender and the flavors meld.
6. Serve:
   • Garnish with fresh parsley.
   • Serve with crusty bread, boiled potatoes, or over rice.

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✨ Tips for perfection:

• Hungarian paprika is key — don’t substitute with regular paprika if you want that authentic flavor.
• Lecsó is versatile: you can add mushrooms, zucchini, or even a splash of sour cream when serving for creaminess.
• Traditionally, it’s cooked slowly for deeper flavors, but this quick version works beautifully on weeknights.

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If you want, I can also share a super-spicy, smoky version with smoked sausage and smoked paprika that tastes like it came straight from a Hungarian countryside kitchen — it’s a flavor bomb!

Do you want me to give you that one too?